Sheet-Pan Breakfast Sandwiches with Spicy Mayo

This is essentially a flat, cheesy sheet-pan frittata, ready to slice into squares and layer in the toasted belly of a soft roll with whatever sandwich fixings you fancy. I’ll always choose a slow morning over babysitting eggs at the stove, and this is my low-effort way to serve a lot of people breakfast at once.

Eggs

• 18 large eggs

• 1 cup grated Gruyere and/or cheddar cheese

• 1/3 cup yogurt

• 1/4 cup chopped fresh parsley

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

For the sandwiches

• 8 split soft rolls, lightly toasted

• 2 cups loosely packed spinach

• 3/4 cup mayo

• 2 tablespoons Sriracha, or hot sauce of choice

• 2 tablespoons fresh lemon juice, divided

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon salt

Step 1

Preheat oven to 350F with a rack in the center. Coat a large rimmed baking sheet with oil.

Step 2

Whisk eggs, yogurt, parsley, salt and pepper in a large bowl. Pour into the prepared baking sheet; top with cheese. Bake until just set in the center, 13 to 15 minutes. Cool in the pan 10 minutes; slice into 16 squares.

Step 3

Meanwhile, mix mayo with hot sauce, salt and 1 tablespoon lemon juice. Set aside. Toss spinach with oil and remaining tablespoon lemon juice. Set aside.

Step 4

Generously spread the insides of the toasted rolls with spicy mayo. Divide eggs between the rolls and top with dressed greens.